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Igai Meshi ｜ Our Regional Cuisines

  • Tottori Prefecture

    Igai Meshi

Igai Meshi

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  • Main lore areas

    Tottori City Aoya-cho

  • Main ingredients used

    Rice, peeled Igai mussels

  • History/origin/related events

    The Igai mussel has a triangular shape, blackish brown shell, and is found on reefs. It closely resembles mussels, and are also members of the mussel family. They are said to be called "Igai (unusual)” because they differ from clams and other bivalves in shape and soft body patterns.
    The mussels are found in the intertidal zone along the coast and at depths of up to 20 meters (21 yards), where the tides are clear and the reefs are well-developed. It is gathered around June, when the divers begin their activities, and has become a tradition that heralds the arrival of summer in this small fishing village.

  • Opportunities and times of eating habits

    It has been passed down from generation to generation as a Bon Festival dish.

  • How to eat

    Remove the meat from the mussel and carefully remove the whiskers as they contain sand and gravel. Cut mussel into appropriate sizes and then boil them. Cook with rice and seasonings. If desired, finely chopped carrots or burdock root may be cooked together. The simple taste will fill your mouth with the aroma of the sea. There is also a way to cook the shellfish in its shell. In addition to "Igai-meshi," Igai mussel can be steamed with sake, grilled over charcoal, or served in soup. Place mussels in cold water and bring to a boil to impart a deeper flavor and better tasting soup.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It was once sold as an ekiben(lunch boxes that are sold at train stations), but it is no longer sold. Some restaurants also offer it.

RECIPE

Ingredients (6 servings)

  • Rice 3 cups
  • Peeled mussel 100g
  • [Seasoning A] Soy sauce 30ml
  • [Seasoning A] Mirin(sweet rice wine) 30ml
  • [Seasoning A] Sake 60ml
  • [Seasoning A] Water that Boiled mussels in and water 3 cups

How to cook

  • 1. Wash rice and drain in a colander.

  • 2. Boil mussels. Filter the boiled water with a cheese cloth.

  • 3. Remove the mussels and cut off their beards.

  • 4. Add rice, mussel meat and seasoning A to the rice cooker.

  • 5. One method is to add the boiled mussels just before the rice is cooked.

provider : Tottori Consumers' Cooperative Union

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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